Waste Management Plan

It is important to develop an overarching waste management plan to ensure all foodservice materials are properly recovered. A waste management plan identifies waste streams produced from on-site operations and takes into consideration locally available infrastructure. 

Blue Action: Create an overarching waste management plan.

Components of a waste management plan to keep in mind include: 

  1. Identify local waste management partners and haulers you can trust to properly and transparently handle your waste streams including compost and recycling.
  2. Designate an internal sustainability lead responsible for overseeing the waste management strategy and implementation, working with all relevant team members and external waste haulers. 
    • For events: establish a “green team” (can source volunteers by partnering with local nonprofits) responsible for gathering and sorting waste post-event for best practice to avoid contamination.
  3. Optimize bin design and placement.
    • Ensure that the selected bins match the waste streams you are producing, as well as the amount of waste produced in each stream. “Right-sizing” bins and  selecting an appropriate frequency of collection is both cost-saving and more efficient.  
    • Always pair bins together so that compost/recycling/landfill bins are adjacent to each other to improve sorting and reduce contamination. If bins are separated, most guests and/or employees will not travel to sort their waste, especially in crowded or highly trafficked areas. Contaminated waste streams are often compromised and forced to be sent to landfill or incineration. 
  4. Use clear signage to indicate the different bins for composting/recycling/landfill, identifying which items go into each bin to educate guests and reduce contamination.